Ingredients

• 500 gm whole black lentils (urad), soaked 8-10 hours and rinsed 4 times
• 100 gm kidney beans (rajma), soaked 8-10 hours and rinsed 4 times
• 3600 ml water
• 1 teaspoon salt
• 100 gm ghee
• 1 pinch cumin seeds
• 200 gm onions, finely chopped or pureed
• 2 teaspoons ginger-garlic paste
• 300 gm tomatoes, finely chopped or pureed
• 100 ml water
• 2 teaspoons Kashmiri red chili powder
• 1 teaspoon red chili powder
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 1 teaspoon salt
• 10 gm dried fenugreek leaves (kasoori methi)
• 600 ml full cream milk
• 100 gm butter
• 10 teaspoons ghee for tempering
• 2 cloves garlic, finely chopped
• 1/2 teaspoon ginger, finely chopped
• 1 pinch dried fenugreek leaves
• 1/2 teaspoon Kashmiri red chili powder

Instructions

1. 1

   Soak the whole black lentils and kidney beans separately in water for 8-10 hours, then rinse each 4 times.

2. 2

   Add the soaked lentils and kidney beans to a pressure cooker with 3600 ml water and 1 teaspoon salt.

3. 3

   Cook in the pressure cooker until the lentils and beans are completely soft and mashed (8 whistles or until fully cooked).

4. 4

   Allow the cooked dal to cool to room temperature naturally.

5. 5

   Heat 100 gm ghee in a large pan over medium heat.

6. 6

   Add cumin seeds and let them crackle.

7. 7

   Add finely chopped onions and cook until golden brown.

8. 8

   Stir in ginger-garlic paste and cook for 1-2 minutes.

9. 9

   Add finely chopped tomatoes and 100 ml water, cooking until the tomatoes are soft and the mixture becomes a thick paste.

10. 10

    Add Kashmiri red chili powder, red chili powder, coriander powder, turmeric powder, and salt to the tomato mixture and cook for 2-3 minutes.

11. 11

    Add the cooled cooked dal to the spice mixture and stir well.

12. 12

    Stir in the dried fenugreek leaves.

13. 13

    Add 600 ml full cream milk and mix thoroughly.

14. 14

    Cook on low heat for 5 minutes, stirring occasionally.

15. 15

    Add butter and stir until fully incorporated.

16. 16

    Prepare the tempering: heat 10 teaspoons ghee in a separate pan.

17. 17

    Add finely chopped garlic and ginger to the hot ghee and fry for 30 seconds until fragrant.

18. 18

    Add a pinch of dried fenugreek leaves and 1/2 teaspoon Kashmiri red chili powder to the ghee.

19. 19

    Pour the entire tempering over the dal makhani and stir well.

20. 20

    Serve hot.